Role of proteins in oil-in-water emulsions on the stability of lipid hydroperoxides

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 20, 2006, Pages 7879-7884

  Kellerby, Sarah S ^a   McClements, D Julian ^a   Decker, Eric A ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

lactoglobulin; Emulsions; Interfacial protein; Lipid hydroperoxides; Lipid oxidation

Indexed keywords

ALKANE; BENZENE DERIVATIVE; CUMENE HYDROPEROXIDE; FERROUS ION; HEXADECANE; LACTOGLOBULIN; LIPID PEROXIDE; N-HEXADECANE; PROTEIN; WATER;

ARTICLE; CHEMISTRY; DRUG EFFECT; DRUG STABILITY; ELECTRICITY; EMULSION; LIPID PEROXIDATION; PH;

ALKANES; BENZENE DERIVATIVES; DRUG STABILITY; ELECTROSTATICS; EMULSIONS; FERROUS COMPOUNDS; HYDROGEN-ION CONCENTRATION; LACTOGLOBULINS; LIPID PEROXIDATION; LIPID PEROXIDES; PROTEINS; WATER;

EID: 33750458972     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf061340s     Document Type: Article

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